CALIFORNIA 
AGRICULTURAL  EXTENSION  SERVICE 

CIRCULAR  6 

November,  1926 


CARE  AND  MANAGEMENT 
OF  THE  MILK  GOAT 


EDWIN  G.  VOORHIES 


PUBLISHED  BY 

THE  COLLEGE  OF  AGRICULTURE 
UNIVERSITY  OF  CALIFORNIA 

Cooperative  Extension  work  in  Agriculture  and  Home  Economics,  College  of  Agriculture, 
University  of  California,  and  United  States  Department  of  Agriculture  cooperating.  Dis- 
tributed in  furtherance  of  the  Acts  of  Congress  of  May  8  and  June  30,  1914,  B.  H.  Crocheron, 
Director,  California  Agricultural  Extension  Service. 

UNIVERSITY  OF  CALIFORNIA  PRINTING  OFFICE 

BERKELEY,  CALIFORNIA 

1926 


Digitized  by  the  Internet  Archive 

in  2011  with  funding  from 

University  of  California,  Davis  Libraries 


http://www.archive.org/details/caremanagementof06voor 


CARE  AND  MANAGEMENT  OF  THE 
MILK  GOAT 


EDWIN   C.   VOOEHIESi 


INTRODUCTION 

The  production  of  milk  goats  has  been  for  many  years  an 
important  feature  of  the  livestock  industry  in  many  European 
countries,  notably  in  Norway,  Sweden,  Germany,  Switzerland,  France, 
Spain,  and  Italy.  Though  the  industry  has  never  secured  a  very 
strong  foothold  in  the  United  States,  milk  goats  are  found  in  limited 
numbers  in  many  states,  where  they  are  generally  kept  in  very  small 
herds  to  supply  the  milk  used  by  the  family.  Because  of  the  com- 
paratively dry  climate  of  California,  they  are  doubtless  more  numerous 
in  this  state  than  elsewhere  in  the  United  States.  In  fact,  a  number  of 
large  herds  are  maintained  in  California,  especially  in  the  South. 

Milk  goats  are  kept  successfully  on  lands  differing  greatly  in 
topography  and  feed  conditions.  If  sufficient  feed  is  available,  hilly 
and  even  rocky  land  can  be  used.  Goats  do  not  thrive  well  on  land 
that  is  low,  damp,  or  swampy,  as  these  conditions  are  conducive  to 
foot  rot  and  other  troubles.  Provided  they  are  properly  cared  for, 
goats  will  do  well  on  well-drained  valley  land. 

In  the  interior  valleys,  alfalfa  furnishes  an  abundant  feed  supply 
which  may  be  utilized  in  goat  keeping  as  it  is  at  the  present  time  for 
dairy  cattle  and  other  classes  of  livestock.  In  most  places  where 
alfalfa  cannot  be  grown  successfully,  other  pasture  crops,  such  as 
clover,  vetch,  rape,  and  peas,  all  well  adapted  for  feeding  goats,  can 
be  raised  to  advantage.  The  majority  of  goat  keepers  in  this  state 
as  elsewhere,  however,  find  the  main  sustenance  is  in  waste  places, 
on  vacant  city  lots,  along  roadways  and  fences,  or  on  hill  lands  where 
there  is  not  sufficient  available  feed  for  keeping  a  cow.  That  goats 
thus  largely  derive  their  living  from  feed  that  would  otherwise  go  to 
waste,  accounts  for  their  popularity  among  people  in  urban  com- 
munities and  for  the  fact  that  they  are  generally  considered  most 
economical  milk  producers. 

Goats  may  be  kept  with  advantage  on  small  fruit  ranches,  and 
on  high-priced  land  where  there  is  not  sufficient  feed  to  support  a  cow. 


1  Assistant  Professor  of  Agricultural  Economics,  and  Associate  Agricultural 
Economist  in  the  Experiment  Station. 


4  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 

Furthermore,  on  rocky  and  hilly  land,  but  little  adapted  to  dairying, 
a  herd  of  milk  goats  which  will  supply  sufficient  milk  both  for  the  use 
of  the  family  and  neighbors  as  well,  may  be  maintained  in  good 
production  at  a  small  feed  cost. 

Such  conditions  prevail  in  many  inaccessible  places,  like  mining 
and  lumbering  camps,  where  people  now  ordinarily  depend  on  con- 
densed milk  for  their  milk  supply.  The  great  advantage  of  goats  in 
such  places  is  that,  unlike  dairy  cattle,  goats  '^  always  come  home  at 
night."  The  large  majority  of  people  keeping  milk  goats,  whether  in 
towns  or  in  the  country,  have  only  one  or  two  animals  for  supplying 
their  own  needs.  The  future  of  the  goat  industry  will  depend  pri- 
marily on  the  extent  to  which  these  people  take  advantage  of  the 
opportunity  that  goat  keeping  offers  for  securing  a  valuable  necessary 
food  product  at  a  minimum  cost. 


BREEDS  OF   MILK  GOATS 

Though  there  are  many  different  breeds  of  milk  goats,  compar- 
atively few  of  these  are  represented  in  California,  those  present  in 
large  numbers  being  the  Toggenburg,  Saanen,  and  Anglo-Nubian.  A 
great  variety  of  crosses  and  numerous  goats  of  no  particular  breeding 
are  also  found. 

Toggenburg. — This  breed  is  at  the  present  time  the  most  numerous 
in  this  state.  Its  native  home  is  in  the  Toggenburg  Valley,  Switzer- 
land, where  it  has  been  bred  for  centuries.  The  prevailing  color  is 
brown,  both  light  and  dark,  with  white  markings.  A  white  bridle 
mark  is  always  present  on  each  side  of  the  face.  White  is  also 
present  on  the  underline  and  on  the  legs  below  the  knees  and 
hocks.  Now  and  then  white  is  also  found  on  the  sides  of  the  animal. 
Although  the  Toggenburg  as  a  rule  is  hornless,  horns  are  sometimes 
developed.  The  head  is  rather  long  with  facial  lines  straight  or 
slightly  concave,  and  ears  of  a  medium  size,  more  or  less  erect, 
although  sometimes  held  almost  horizontally.  The  neck  is  somewhat 
long  and  slender,  and  there  may  or  may  not  be  wattles  at  the  base 
of  the  lower  jaw.  Toggenburgs  usually  have  a  beard,  which  on  the 
male  is  long  and  heavy.  The  better  specimens  of  the  breed  are  always 
lean  and  of  medium  size,  females  weighing  about  100  to  135  pounds, 
and  bucks  as  a  rule  from  140  to  175.  Both  long  and  short-haired 
animals  are  often  seen  in  the  same  herd.  Long  hair  predominates  in 
the  bucks,  although  one  sees  Toggenburg  bucks  with  short,  smooth 
coats.     The  latter  are  the  exception  rather  than  the  rule. 


1926] 


CARE    OF    THE    MILK    GOAT 


Fig.  1, — Toggenburg  does  on  pasture,  University  Farm,  Davis,  California. 


^  i'^^'W  jjiis^-Hj!    J8K  Jsa..»^i«j»_dasj»«s-m.L*-».sai«K4^; 


Fig.  2. — Toggenburg  buck  Prince  Bismarck,  No.  159,  A.  M.  G.  R.  A. 

(Courtesy   of   Winthrop    Howland,    California.) 


Fig.   4. — Suiuien   doe  Juare    (imported). 

(Courtesy  of  R.  R.  Glahn,  Los  Angeles,  Calif.) 


1926] 


CARE    OF    THE    MILK    GOAT 


Saanen. — This  is  another  Swiss  breed  which  is  quite  similar  to  the 
Toggenbiirg  in  general  conformation.  The  animals  are  a  little  heavier 
in  weight,  mature  bucks  weighing  from  175  to  200  pounds  and  does 
from  120  to  140  pounds.  They  are  of  a  white  or  cream  color,  and  are 
usually  short-haired  with  a  fringe  of  long  hair  along  the  back  and 
down  the  hind  quarters.  In  the  males  there  is  a  tuft  of  hair  hanging 
over  the  forehead.     The  Saanen  is  considered  a  hornless  breed,  but 


Fig.  5. — Anglo-Nubian  buck  Banzai  Ben  Hur. 

(Courtesy  of  Dr.  R.  J,  Gregg,  Lakeside,  Calif.) 


horns  often  occur,  as  in  the  case  of  the  Toggenburg.  The  Saanen 
may  be  used  with  great  advantage  in  grading  up  herds  in  this  state,  as 
many  of  the  common  goats  are  white  in  color. 

Nubian  or  Anglo-Nubian. — This  goat  is  probably  the  result  of  a 
cross  between  the  common  short-haired  does  of  England  and  the 
Nubian  bucks  which  are  of  Egyptian  or  Oriental  origin.  The  breed 
most  used  in  the  creation  of  the  Anglo-Nubian  seems  to  have  been 
the  Nubian  goats  of  northern  Africa. 


8 


CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE 


[CiRC.  6 


The  animals  are  relatively  large,  long-limbed,  and  rangy.  They 
have  a  short  coat  of  no  fixed  color,  all  colors  and  combinations  being 
found.  Dark  red  and  black  goats  are  perhaps  the  most  usual  although 
there  are  numbers  showing  a  pattern  of  white,  red  tan,  and  black. 
The  facial  line  is  arched  with  a  slight  taper  toward  the  muzzle.  The 
ears  are  long,  wide,  and  pendant,  or  semi-pendant.  The  eyes  are  large 
and  full  and  the  forehead  wide.  The  coat  of  both  the  doe  and  buck 
is  short  and  glossy.     In  spite  of  the  amount  of  English  blood  which 


Fig.  6, — Anglo-Nubian  doe  kid  Inkyo  Tolonali. 

(Courtesy  of  Dr.  R.  J.  Gregg,  Lakeside,  Calif.) 


the  Anglo-Nubian  possesses,  it  shows  itself  sensitive  to  cold  and 
exposure,  even  in  certain  parts  of  California. 

French  Alpine. — In  general  appearance,  the  Alpine,  except  for 
color,  is  not  strikingly  different  from  that  of  the  other  breeds  of  goats 
of  Swiss  origin,  though  it  is  not  so  large  as  the  Saanen. 

A  limited  experience  with  this  breed  at  the  University  Farm  at 
Davis  indicates  that  they  are  hardy,  of  good  size,  growing  rapidly  to 
an  early  maturity,  of  good  dairy  conformation,  long  lactation,  and 
high  production  of  milk  of  particularly  good  quality  with  respect  to 
both  flavor  and  fat  content. 


1926J 


CARE    OF    THE    MILK    GOAT 


The  French  Alpine  are  characterized  by  a  short  coat  of  fine  hair 
and  a  trim  appearance.  The  color  ranges  from  black  to  white.  There 
seems  to  be,  however,  a  characteristic  distribution  of  black  and  fawn 
or  black  and  white,  as  the  case  may  be,  in  which  the  lighter  color 
predominates  in  the  fore  quarters  and  the  under  parts,  while  the 
back  and  rear  quarters  are  black. 

Animals  so  marked  are  referred  to  as  being  of  the  Con  Clair  or 
the  Con  Blanc  types,  respectively.     Animals  born  with  this  distribu- 


Fig.  7. — French  Alpine  goat. 
(Courtesy  of  Prof.  Gordon  H.  True,   University  Farm,   Davis,    Calif.) 


tion  of  black  and  white  frequently  change  in  color  with  the  shedding 
of  the  kid  coat  to  the  white  and  fawn  color. 

It  seems  that  this  peculiar  color  distribution  might  well  be 
adopted  by  the  Alpine  breeders  as  the  favored  color  for  the  breed, 
and  an  attempt  be  made  to  fix  it  by  selection. 

Other  breeds. — Although  there  are  numerous  breeds  in  various 
sections  of  the  world,  those  already  mentioned  are  of  the  greatest 
importance  in  this  country.  There  are  found  in  addition  to  the 
imported  breeds  a  large  number  of  short-haired  goats  in  many  sections 
commonly  referred  to  as  American  or  Common  goats.    These  animals 


10  CALIFORNIA    AGRICULTURAL    EXTENSION    SERVICE  [CiRC.  6 

have  been  bred  for  a  great  many  years  without  the  introduction  of 
outside  blood.  Their  conformation  is  quite  uniform,  being  of  medium 
size,  short-legged,  and  of  rather  a  meaty  appearance.  Both  the  doe 
and  the  buck  possess  horns.  Various  colors  are  found ;  white,  brown, 
brown  and  white,  black  and  white,  and  bluish  gray. 

Conformation  of  a  milk  goat. — Regardless  of  breed,  the  good 
producer  among  milk  goats  usually  possesses  certain  characteristics. 
The  doe  has  an  angular  form,  a  large  barrel  (abdomen)  which,  with 
a  strong,  muscular  jaw,  indicates  good  feeding  capacity,  a  large  udder 
of  good  texture,  with  good-sized  teats.  A  certain  amount  of  refinement 
and  quality  are  further  indications  of  a  good  milk  goat. 


THE    MILK    PRODUCTION    OF    MILK    GOATS 

One  of  the  first  questions  usually  asked  about  milk  goats  is  in 
regard  to  the  quantity  and  quality  of  milk  produced.  Milk  goats  are 
similar  to  dairy  cows  in  that  some  do  not  yield  a  sufficient  quantity  of 
milk  to  pay  for  their  keep,  while  others  are  profitable  dairy  animals. 
A  good  goat  should  give  800  to  1000  pounds  (approximately  400-500 
quarts)  during  a  lactation  period.  Many  breeders  speak  of  the  pro- 
duction of  their  animals  in  rather  uncertain  terms,  such  as  a  four-quart 
doe,  a  three-quart  doe,  etc.  This  refers  to  the  production  for  a  single 
day  during  the  maximum  flow  of  milk.  The  individuality  of  the 
animal  is  the  greatest  factor  influencing  milk  production,  though  breed 
is  also  an  important  factor. 

The  Toggenburg  and  Saanen  are,  as  a  rule,  heavy  milkers.  The 
best  records  of  daily  and  annual  yields  of  Anglo-Nubians  in  this  state 
show  an  average  not  so  high  as  that  established  by  either  of  the  Swiss 
breeds.  The  milk,  however,  is  high  in  fat — oftentimes  excelling  Jersey 
milk  in  the  fat  percentage. 

The  pure-bred  Toggenburg  doe  California  Gretel,  owned  by  the 
University  of  California,  in  February,  1918,  completed  a  record  of 
2941.5  pounds  of  milk  in  365  days.  Polly-Mae  1263,  a  Toggenburg, 
holds  the  largest  authenticated  yearly  production  record  for  a  milk 
goat — 4350  pounds  of  milk  containing  138.56  pounds  of  butter-fat. 

The  record  made  by  California  Gretel  was  remarkable  in  view  of 
the  facts  that  the  doe  was  a  two-year-old  at  the  beginning  of  the 
record  and  that  this  was  only  her  second  kidding.  Her  record  showed 
a  marked  persistency  in  that  she  never  milked  higher  than  five 
quarts  a  day  and  at  the  end  of  the  365  days  was  milking  three  and 
one-half  quarts  a  day. 


l^-^J  CARE   OP    THE    MILK    GOAT  11 

The  mother  of  this  doe,  ''El  Chivar's  Gretel,"  gave  2268  pounds 
of  milk  in  315  days  in  1918,  while  the  grandmother,  ''El  Chivar's 
Geneva,"  gave  2158  pounds  in  312  days  in  1914.  These  three  remark- 
able records  show  what  can  be  done  by  the  systematic  breeding  of 
milk  goats  for  production. 

The  records  mentioned  are  the  exception  rather  than  the  rule, 
however.  A  good  grade,  to  be  profitable,  ought  to  give  two  quarts 
a  day  and,  in  addition,  should  maintain  this  flow  for  three  or  four 
months.  At  least  a  quart  should  be  given  up  to  the  seventh  or  eighth 
month.  The  total  yield  for  the  season  should  be  at  least  100  gallons,  or 
approximately  860  pounds. 

A  grade  Toggenburg  or  Saanen  doe  should  yield  three  or  four 
quarts  when  fresh,  and  during  the  season  ought  to  attain  a  production 
of  150  gallons.  Many  grades  have  yielded  between  200  and  300 
gallons. 

Composition  of  goafs^  milk. — The  composition  of  goats'  milk  varies, 
as  does  that  of  cows'  milk,  with  the  breed,  period  of  lactation,  and 
the  individuality  of  the  animal.  But  little  information  is  at  hand 
concerning  the  composition  of  the  milk  of  goats  of  different  breeds. 
So  far  as  known,  the  milk  of  the  breeds  of  Swiss  origin  does  not 
contain  so  high  a  percentage  of  butter-fat  as  that  from  the  Anglo- 
Nubian  or  even  from  some  of  the  common  goats.  As  the  doe  advances 
in  her  period  of  lactation,  the  fat  content  of  the  milk  increases.  This 
varies  also  with  other  conditions,  such  as  intervals  between  milking 
and  completeness  of  milking,  so  that  the  test  of  a  single  sample  of 
milk  will  not  give  a  reliable  index  to  the  average  quality  of  the  milk. 
This  can  be  obtained  only  by  regular  testing  of  the  milk  for  one  or 
more  full  days  at  intervals  throughout  the  lactation  period,  in  the 
same  way  as  for  dairy  cows. 

Goat's  milk,  unlike  sheep's  milk,  does  not  differ  greatly  in  per- 
centage composition  from  cow's  milk. 

Average  Percentage  Composition  of  Milk* 

Cow's  milkf      Sheep's  milkj      Goat's  milk  § 
Per  cent  Per  cent  Per  cent 

Water 87.27  79.5  86.09 

Protein 3.39  6.5  3.55 

Fat 3.68  8.0  4.79 

Sugar 4.94  4.5  4.85 

Ash 72  1.0  .72 

*  From  Hall,  S.  A.,  and  C.  A.  Phillips.     Manufacture  of  Roquefort  type  cheese  from  goat's  milk. 
California  Agr.  Exp.  Sta.  Bui.  397:4.     1925. 
t  Heineman,  P.  G.     Milk:  70.     1921. 

I  Matheson,  K.  J.     Manufacture  of  cow's-milk  Roquefort  cheese.     U.  S.  Dept.  Agr.  Bui.  970:6.    1921. 
§  Voorhies,  E.  C.    The  milk  goat  in  California.    CaHfornia  Agr.  Exp.  Sta.  Bui.  285:9.     1921. 


12  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 

The  analyses  of  goat 's  milk  at  the  New  York  Agricultural  Experi- 
ment Station  showed  the  following  result : 

Average  Variations 

Per  cent  Per  cent 

Fat 3.82  1.80-  8.40 

Total  solids 12. 12  9. 22-17. 63 

Total  proteins 3.21  2.24-5.21 

Casein 2.40  1.56-4.06 

Ash 55  .40-     .80 

Specific  gravity,  1.0294. 

Other  sources  give  the  composition  of  goat's  milk  as  follows: 

Casein  and 
Authority  Water  Fat  albumen  Sugar  Ash 

Percent  Percent  Percent  Percent  Percent 

Renessc 85.50  4.80  5.00  4.00  .70 

Landweinth 85.60  4.60  4.80  4.30 

Hoffman 86.19  4.73  3.68  4.50  .90 

Koenig 86.88  4.07*  3.76  4.64  .85 

*  Variations,  2.29-7.55  per  cent  (compiled  from  about  100  analyses). 

Flavor  and  odor  of  goat's  milk. — Many  people  believe  that  all 
goat's  milk  has  a  peculiar  ''goaty"  odor  and  taste.  This  is  not 
necessarily  the  case,  however.  A  disagreeable  flavor  is  oftentimes 
due  to  the  presence  of  a  buck  in  the  milking  herd ;  it  may  also  come 
from  feeding  improper  feed.  Provided  good  feed  and  care  are  given 
the  doe,  and  the  milk  is  produced  under  sanitary  conditions,  no 
disagreeable  odor  or  flavor  is  found  in  goat's  milk,  although  it  does 
have  a  distinct  flavor,  differing  from  that  of  cow's  milk. 

Length  of  lactation  period. — A  good  milk  goat  should  give  milk 
for  at  least  eight  months;  many  will  give  milk  profitably  for  ten 
months  or  a  year.  Ordinarily  a  ten-months'  lactation  period  should 
be  long  enough,  except  in  case  of  pure-bred  does  where  a  large  record 
has  considerable  value. 

In  herds  where  the  lactation  period  is  only  from  four  to  six  months, 
the  use  of  a  pure-bred  buck  from  a  good  milk  strain  will  considerably 
increase  the  lactation  period  of  the  next  generation. 

Proper  feeding  throughout  the  lactation  period,  especially  after 
the  ''flush"  of  freshening  has  begun  to  wear  off,  will  help  to  lengthen 
the  time  in  milk.  Thorough  stripping  and  regular  hours  of  milking 
also  have  a  tendency  to  prolong  the  milking  period.  A  doe  cannot  be 
expected  to  do  her  best  if  given  no  rest  before  freshening  and  if  bred 
too  soon  again  after  freshening.  If  expected  to  milk  eight  months, 
the  does  should  not  be  bred  for  ^lyq  months  after  kidding. 


1926]  CARE   OF    THE    MILK    GOAT  13 


USES  OF   GOAT'S   MILK 

Direct  consumption. — Goat's  milk  is  a  common  article  of  diet 
throughout  Europe.  Foreign  writers  agree  in  attesting  the  value  of 
goat's  milk  for  invalids  and  children. 

The  following  quotation  from  the  annual  report  of  the  Geneva, 
N.Y.,  Agricultural  Experiment  Station  for  1915  is  of  interest  in 
connection  with  the  use  of  goat's  milk  for  the  feeding  of  infants: 
^'During  the  past  few  years  the  Station  has  maintained  a  herd  of 
milk  goats  for  the  purpose  of  studying  not  only  the  cost  of  mainte- 
nance but  also  the  adaptability  of  the  milk  to  certain  uses.  The  most 
striking  results  so  far  secured  relate  to  the  feeding  of  goat's  milk  to 
infants.  The  Station  has  had  the  opportunity  of  supplying  this  milk 
to  a  fairly  large  number  of  very  young  children  who  were  in  serious 
physical  condition,  due  to  their  inability  to  properly  digest  and 
assimilate  either  modified  cow's  milk  or  any  of  the  commercial  infants' 
foods  that  were  tried.  In  nearly  all  cases  of  this  kind,  the  physical 
condition  of  the  children  has  been  built  up,  and  satisfactory  growth 
has  been  brought  about  by  the  use  of  goat's  milk.  It  is  not  entirely 
clear  why  this  milk  has  proved  to  be  so  efficient  a  food  in  the  instances 
under  observation.  "^ 

Unlike  conditions  in  European  countries,  milk  goats  are  not  kept 
in  this  country  to  any  great  extent  by  laboring  people  who  depend 
on  the  goat  for  their  entire  milk  supply.  On  the  contrary,  they  are 
kept  by  many  well-to-do  people,  especially  in  southern  California. 

A  single  milk  goat  can  be  fed  at  a  very  low  cost  on  kitchen  waste, 
lawn  clippings,  grass  growing  on  vacant  city  lots  and  along  roadways, 
the  only  expense  being  for  a  little  grain  while  in  milk  and  for  hay 
when  no  green  feed  is  available.  By  depending  on  the  milk  goat  for 
its  milk  supply,  a  family  may  reduce  the  milk  bill  very  materially, 
and  secure  for  feeding  its  members  a  food  article  whose  nutritive 
value  is  fully  equal  to  that  of  cow 's  milk,  and  in  the  opinion  of  eminent 
physicians,  superior,  so  far  as  the  feeding  of  infants  and  invalids  is 
concerned.  The  latter  point  offers  another  opportunity  for  profit. 
Owners  of  goats  can  often  rent  their  goats,  especially  in  cases  where 
goat's  milk  has  been  prescribed  for  infants  and  invalids  by  physicians. 

Attention  has  already  been  called  to  the  fact  that  milk  goats  vary 
greatly  in  regard  to  milk  production,  and  that  care  must  therefore 
be  taken  to  secure  good  individuals,  which  must,  moreover,   be  in 


2  Jordan,    W.    H.      Annual    report    of    New    York    Agricultural    Experiment 
Station.     New  York  Agr.  Exp.  Sta.  Bui.  413:611-652.     1916. 


14  CALIFORNIA   AGRICULTURAL    EXTENSION   SERVICE  [CiRC.  6 

perfect  health.  A  standard  of  three  or  four  quarts  of  milk  a  day 
shortly  after  kidding  is  none  too  high. 

Cheese. — Considerable  amounts  of  cheese  are  made  from  goat's 
milk  in  Norway,  Switzerland,  France,  and  other  European  countries. 
Such  cheese  as  Mont  d'Or,  Fromage  de  St.  Marcellin,  Neufchatel, 
Roquefort,  and  Myseost  are  often  made  from  goat's  milk  or  from  a 
combination  of  goat's  and  cow's  milk.  In  Norway,  ''Myseost"  is 
eaten  daily  by  everyone,  and  in  many  other  foreign  countries  cheese 
from  goat's  milk  forms  an  important  part  of  the  diet.  Provided  a 
market  for  the  product  can  be  developed,  the  use  of  goat's  milk  for 
cheese  production  may  be  utilized  as  a  method  for  disposing  of  milk 
from  goat  farms  located  in  isolated  places. 

There  has  also  been  in  other  places  a  surplus  of  milk,  and  the 
manufacture  of  certain  types  of  cheese  such  as  Roquefort  and  Neuf- 
chatel has  been  accomplished  successfully.  Before  engaging  in  the 
manufacture  of  cheese  from  goat's  milk,  however,  one  should  investi- 
gate thoroughly  the  marketability  of  the  product. 

Condensed  milk. — Evaporated  milk  from  goat's  milk  has  been 
manufactured  in  this  state.  The  market  has  been  restricted  princi- 
pally to  those  desirous  of  purchasing  the  product  for  infant  feeding. 

Ices. — Ice  cream  and  ice  milk  are  made  of  goat's  cream  and  milk 
frozen  in  the  same  manner  as  cow's  milk  and  cream.  They  make  very 
pleasing  dishes. 

Butter. — It  is  not  likely  that  butter  will  ever  be  made  commercially 
from  goat's  milk.  When  made  by  modern  methods,  however,  it  has 
a  very  good  flavor  and  texture  and  can  be  used  in  place  of  ordinary 
butter. 


OTHER  GOAT  PRODUCTS 

Goat's  flesh. — Goat  meat  is  not  generally  considered  a  choice  article 
of  diet.  The  flesh  of  the  kid  under  three  months  old  is  tender  and 
has  a  pleasing  flavor  to  one  who  likes  game.  It  is  generally  sold  as 
venison  or  lamb,  and  should  be  cooked  in  the  same  way  as  venison. 
It  does  not  carry  enough  fat  to  make  it  desirable  for  roasting  or  frying. 

Hides. — The  pelts  are  used  in  the  manufacture  of  shoes  and  gloves. 
The  United  States  imports  annually  immense  numbers  of  these  skins. 


1926] 


CARE    OF    THE    MILK    GOAT 


15 


MILK  GOATS  AS  BRUSH  DESTROYERS 

The  milk  goat,  like  the  Angora,  is  a  destroyer  of  brushwood ;  but 
it  cannot  be  expected  that  a  doe  put  on  rough  land  with  little  besides 
browse  to  feed  on  will  produce  a  maximum  or  even  a  satisfactory 
amount  of  milk  of  good  quality.  Kids,  on  the  other  hand,  are  likely 
to  do  well  on  such  land.  If  the  goat  is  merely  desired  as  a  destroyer 
of  brush,  Angora  goats  can  probably  be  used  to  better  advantage. 


Fig. 


-Herd  of  goats  in  hills  of  southern  California. 


GOATS    AS    CHILDREN'S    PETS 


Wethers  make  very  acceptable  pets  for  children.  They  can  very 
easily  be  broken  to  harness.  For  this  purpose  the  Anglo-Nubian  is 
unequaled  on  account  of  its  size. 


16  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 


COMMON    AILMENTS 

The  goat  is  a  hardy  animal,  is  seldom  sick,  and  is  only  rarely 
troubled  with  tuberculosis.  Goats  often  have  lice.  Those  infested 
should  be  sprayed  or  dipped  in  from  1^2  to  2  per  cent  coal  tar  dip. 
Emaciation,  which  sometimes  occurs,  is  often  caused  by  stomach 
worms. ^ 

Goats  are  quite  susceptible  to  pneumonia,  especially  the  young 
kids,  and  should  have  shelter  during  damp  weather;  the  does  should 
be  placed  in  a  warm,  well-bedded  stall  previous  to  kidding.  Young 
kids  sometimes  show  symptoms  of  pneumonia  only  a  few  hours  after 
birth.  Pneumonia  in  the  newborn  kids  may  be  due  in  some  instances 
to  navel  infection;  it  is  a  good  precaution  to  put  iodine  solution  on 
the  navels  of  the  newborn  kids. 

Hand-raised  kids  have  been  known  in  several  instances  to  develop 
swollen  joints  and  a  kind  of  paralysis  which  sometimes  seems  due  to 
the  kids  having  been  placed  on  cow's  milk  too  suddenly  and  too 
young.  The  organisms  of  contagious  abortion  commonly  found  in 
cow's  milk  may  be  responsible  for  this  trouble,  as  it  seems  to  disappear 
as  soon  as  the  kids  are  placed  on  goat's  milk  again. 

In  other  instances  the  kids  have  made  splendid  growth  on  cow's 
miU^,  when  they  were  placed  on  it  in  order  to  save  the  goat's  milk  for 
cheese. 

Abscesses  in  superficial  lymph  glands  are  common,  and  may  involve 
deep-seated  glands  such  as  those  in  the  chest  cavity.  This  trouble  has 
been  found  to  be  caused  by  the  Preisz  Nocard  organism  and  is  identical 
with  caseous  lymph  adenitis  of  sheep.  Affected  goats  should  be  iso- 
lated or  destroyed.  Unless  this  is  done,  a  large  percentage  of  the  herd 
may  become  affected. 

MALTA    FEVER    IN    GOATS 

Malta  fever  or  Mediterranean  fever  is  a  matter  of  great  importance 
to  the  goat  industry  in  this  state.  Goats,  sheep,  cattle,  and  horses  are 
susceptible  to  this  disease,  which  is  caused  by  a  special  organism, 
Micrococcus  melitensis.  Through  the  goat  it  is  transmitted  to  man. 
While  the  disease  has  been  endemic  in  the  island  of  Malta  for  a  long 
time,  its  occurrence  has  been  noted  in  almost  all  tropical  and  sub- 
tropical countries.  In  the  United  States  the  disease  has  been  found 
in  New  Mexico  and  Texas,  as  reported  by  the  Bureau  of  Animal 
Industry. 


3  Shaw,  Edward  L.     Milk  Goats.     U.   S.  Dept.  Agr.  Farmers  Bui.  920':  1-35, 
fig.  18.     1918. 


1926]  CARE   OP    THE    MILK   GOAT  17 

As  a  rule,  malta  fever  has  no  active  effect  on  goats.  The  most 
important  symptom  which  is  observed  among  goats  affected  by  the 
disease  is  the  frequency  of  abortions  which  result  in  the  course  of 
the  disease.  Some  authors  estimate  that  expulsions  of  immature 
fetuses  occur  in  from  50  to  90  per  cent  of  the  pregnant  animals,  and 
abortions  in  diseased  animals  reoccur  during  the  succeeding  and  even 
at  the  third  gestation  after  the  infection. 

The  symptoms  in  other  animals  are  generally  imperceptible  and 
the  presence  of  the  disease  can  be  determined  only  by  the  demonstra- 
tion of  the  specific  organisms  in  the  blood,  secretions,  or  excretions. 

The  symptoms  in  human  beings  are  more  pronounced  and  give 
rise  to  a  more  or  less  severe  affection.* 

It  is  from  the  standpoint  of  public  health  that  malta  fever  should 
be  considered.  Up  to  the  present  time  the  disease  is  not  known  to 
exist  in  California.  It  is  therefore  highly  important  that  it  be  not 
allowed  to  enter  the  state.  Care  should  be  taken  to  have  imported 
animals  tested  by  the  combined  agglutination  and  complement- 
fixation  tests. 

FEEDING   OF   MILK   GOATS 

The  underlying  principles  of  feeding  dairy  cattle  also  apply  to 
the  feeding  of  the  milk  goats,  which  is  a  single-purpose  animal  bred 
for  milk  production.  On  most  of  the  large  goat  ranches,  some  con- 
centrates are  fed,  barley,  oats,  wheat,  dried  beet  pulp,  and  coconut 
meal  being  used  more  largel}^  than  any  others  in  this  state.  The 
heavier  milking  does  receive  as  much  as  two  pounds  of  concentrates 
a  day  when  in  full  flow  of  milk,  but  rarely  over  this  amount.  At 
the  University  Farm  the  goats  have  been  fed  a  variety  of  concentrates, 
viz.,  cracked  corn,  linseed  meal,  and  cotton  seed  meal,  besides  those 
mentioned  above.  Some  of  the  concentrate  mixtures  fed  at  the 
University  Farm  with  alfalfa  hay  as  roughage  are  as  follows: 

T  Parts  by  ttt  Parts  by 

weight  weight 

Rolled  barley 1  Dried  beet  pulp 1 

Wheat  bran 1  Wheat  bran 1 

Dried  beet  pulp 1  Oats 1 

Coconut  meal 1  Coconut  meal 1 

II  IV 

Dried  beet  pulp 6  Dried  beet  pulp 3 

Rolled  barley 1  Rolled  barley 1 

Wheat  bran 1  Wheat  bran 1 

Coconut  meal 2 


4  Mohler,  John  E.,  and  Adolpli  Eichliorn.  Malta  fever,  with  special  reference 
to  its  diagnosis  and  control  in  goats.  U.  S.  Dept.  Agr.,  Bureau  of  Animal 
Industry.     Cir.  215:119-136,  fig.  2.     1913. 


18  CALIFORNIA    AGRICULTURAL    EXTENSION    SERVICE  [CiRC.  6 

Though  the  goats  seem  to  like  alfalfa  hay  and  do  not  usually  tire 
of  it,  it  is  well  to  supplement  this  roughage  with  a  little  grain  hay  once 
or  twice  a  week. 

When  alfalfa  or  some  other  legume  is  not  available,  it  becomes 
necessary  to  feed  a  concentrate  mixture  containing  more  protein 
and  supplying  calcium.  The  following  mixture  is  satisfactory  with 
a  non-nitrogenous  roughage  :  p^^.^.^  . 

weight 

Rolled  barley 2 

Ground  oats 1 

Wheat  bran 1 

Linseed  meal 1 

Mineral  supplement 2  per  cent 

Both  roots  and  silage  are  greatly  relished  by  goats.  Thistles  make 
a  palatable  feed  when  dry — preference  being  for  the  seeds,  however. 
Pasturing  is  the  ideal  method  of  feeding.  Goats  do  well  both  on 
alfalfa  pasture  and  on  some  of  the  native  grasses  on  rocky  and  hilly 
land.  The  goat  enjoys  variety;  hence,  it  is  wise  to  provide  as  large 
a  pasture  as  possible.  When  they  are  kept  in  a  corral,  the  goats  find 
leaves  and  prunings  very  acceptable,  and  even  when  on  pasturage, 
they  relish  them  greatly.  Clean  kitchen  garbage  will  be  eaten  with 
relish.  Well-kept  goats  are  quite  particular  in  regard  to  the  cleanli- 
ness of  their  feed  and  drink,  and  will  do  their  best  only  when 
conditions  of  cleanliness  are  maintained.  Goats,  especially  does  that 
are  milking  heavily,  require  an  abundance  of  calcium  and  phosphor- 
ous. The  only  natural  feeds  containing  an  ample  supply  of  calcium 
and  phosphorous  are  primarily  by-product  feeds  such  as  wheat  bran, 
rice  bean,  linseed  meal,  coconut  meal,  etc.  Steamed  bone  meal  and 
spent  bone  black  are  excellent,  and  are  usually  the  cheapest  sources  of 
these  two  mineral  ingredients.  They  are  just  as  satisfactory  as  the 
more  complicated  mineral  mixtures  that  are  on  the  market. 

METHODS  OF  FEEDING 

Goats  in  milk  should  be  fed  twice  daily.  The  concentrated  portion 
of  the  rations  is,  as  a  rule,  fed  in  a  small  box  or  pan  at  milking  time. 
When  alfalfa  hay  is  fed,  it  is  always  best  to  tie  the  goats  and  to  feed 
the  hay  in  a  rack  to  prevent  waste.  Stanchions  similar  to  those  used 
in  feeding  calves  may  be  used  in  feeding  hay  to  milk  goats.  A  feeding 
box  used  on  some  goat  ranches  is  made  six  feet  long,  two  and  one-half 
feet  wide,  and  one  foot  two  inches  deep.  This  is  covered  with  slats  to 
prevent  the  goats  from  tossing  the  hay  into  the  air  and  wasting  it. 
The  goats  are  usually  fastened  to  this  box  with  snaps. 


1926]  CARE    OF    THE    MILK    GOAT  19 


THE    BUCK 

The  buck  is  often  one  of  the  troubk'some  features  of  goateries,  and 
if  not  managed  properly  may  cause  difficulties.  He  should  not  be 
allowed  to  run  with  a  herd  of  goats  in  milk,  for  the  milk  will  then 
acquire  a  "goaty"  flavor,  the  does  will  likely  be  bred  too  early,  and 
the  time  of  breeding  will  not  be  known  with  certainty,  which  fact 
prevents  necessary  attention  being  given  at  the  time  of  kidding.  The 
best  plan  is  to  remove  the  buck  as  far  as  practicable  from  the  does. 
He  should  have  his  own  quarters  and  pasture,  if  possible.  It  is  neces- 
sary, however,  that  he  be  kept  in  a  good  vigorous  condition  throughout 
the  year.  During  the  breeding  season  some  grain  should  be  given. 
Several  bucks  can  be  kept  in  one  enclosure.  An  occasional  vigorous 
brushing  is  greatly  enjoyed  by  the  buck.  Bucks  are  often  infertile, 
and  the  testicles  of  kids  should  therefore  be  examined  to  see  whether 
or  not  they  are  large  and  w^ell  formed.  If  they  are  small  and  growth 
does  not  seem  to  take  place,  it  is  improbable  that  the  buck  will  prove 
fertile.  Kids  of  masculine  appearance  should  always  be  selected  for 
the  head  of  the  herd. 

The  number  of  does  a  buck  will  serve  depends  largely  on  his  health 
and  robustness;  a  well-conditioned  buck  should  be  able  to  breed  about 
fifty  does. 

THE   DOE 

The  doe  usually  comes  in  heat  once  every  three  weeks,  usually 
from  September  to  Febraar3^  Some  does  come  in  heat  as  early  as 
August  and  some  as  late  as  March  and  April.  These  are  exceptional 
animals,  however.  They  will  breed  when  very  young — before  six 
months  of  age.  However,  if  early  breeding  is  practiced  for  many 
generations,  a  dwarf  stock  and  mediocre  milkers  will  probably  result. 
It  is  recommended  that  the  doe  be  bred  at  about  eighteen  months  of 
age,  so  as  to  come  fresh  at  two  years  of  age.  The  period  of  gestation 
in  does  is  about  152  days.  The  number  of  kids  at  birth  is  most  fre- 
quently two,  although  one,  three,  or  more  kids  are  often  dropped. 
Twins  are  usually  desired  because  when  more  come  they  are,  as  a  rule, 
neither  so  vigorous  nor  so  large  as  twin  kids.  Small,  unthrifty  off- 
spring should  be  killed  at  time  of  birth.  It  is  a  good  plan  to  keep 
the  pregnant  does  alone  as  much  as  possible  for  two  or  three  weeks 
before  kidding.  When  two  or  more  does  are  kept  together  they  may 
fight  and  hurt  each  other,  causing  abortion.  At  kidding  time,  warm 
bran  mashes  are  recommended  as  being  both  laxative  and  cooling. 


20  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 

Practically  all  goat  breeders  allow  the  kids  to  nurse  their  dams.  At 
first  it  is  probably  the  best  plan  to  allow  the  kids  to  nurse  three  or 
even  four  times  daily.  If  the  kids  are  with  their  dams,  they  should 
not  be  allowed  to  roam  over  very  large  areas  at  too  early  an  age. 
At  the  University  Farm  practically  all  of  the  kids  have  been  raised 
by  hand.  Some  have  been  fed  from  a  bottle  for  a  month  and  then 
taught  to  drink  from  a  pan.  Some  are  readily  taught  to  drink  from 
the  start,  while  it  is  very  hard  to  get  others  started  even  on  the  bottle, 
and  they  have  to  be  left  with  their  dams  until  they  are  stronger.  The 
kids  are  usually  left  with  the  does  for  about  five  days  so  as  to  give 
them  a  good  start  and  are  then  fed  three  times  a  day  until  they  are 
a  couple  of  months  old,  when  feeding  twice  a  day  is  sufficient. 

In  addition  to  milk,  the  kids  have  access  to  alfalfa  hay  from  the 
time  they  are  about  two  weeks  old.  They  have  also  been  fed  some 
grain  but  never  more  than  one-quarter  to  one-half  pound  a  day.  The 
following  grain  mixtures  have  given  satisfaction : 

J  Parts  by  -|.-|.,  Parts  by 

J-  weight  J--L-1-  weight 

Rolled  barley 1  Dried  beet  pulp 1 

Oats 1  Rolled  barley 1 

Wheat  bran 1 

II 

Milo  (ground) 1 

Oats 1 

It  may  require  some  persistence  at  first  to  make  the  kids  take  milk 
from  the  bottle  or  small  pail.  Pail  feeding  has  been  successful  in 
some  cases,  but  it  requires  considerable  persistence  on  the  part  of  the 
attendant  at  the  start.  Only  kids  from  good  stock  should  be  saved, 
while  all  grade  males  should  be  destroyed  or  raised  for  ^'venison." 
The  kids  should  be  dehorned  when  a  few  days  old  by  using  caustic 
soda.  They  are  usually  weaned  at  four  or  five  months  of  age.  Up  to 
three  weeks  old  they  are  extremely  delicate,  but  after  reaching  the  age 
of  one  month,  they  become  hardy  and  vigorous.  They  should  be  kept 
indoors  in  dry  quarters  during  rainy  weather  as  they  are  very  sensitive 
to  dampness  when  young. 

CARE   OF  THE    FEET 

The  feet  should  be  trimmed  regularly,  especially  where  the  ground 
is  soft.  In  its  native  habitat  (in  rocky  regions)  the  goat  keeps  its 
feet  worn  down.  Too  much  stress  cannot  be  laid  on  the  proper  care 
of  the  feet. 


1926]  CARE   OF    THE    MILK    GOAT  21 


GOAT   HOUSES 

Goat  houses  of  almost  every  style  are  to  be  found  in  California, 
ranging  from  piano  boxes  to  well-constructed  houses.  The  houses 
should  be  clean,  well  ventilated,  and  easily  disinfected.  The  lots 
around  these  houses  should  be  dry  and  clean.  Very  valuable  goats  are 
preferably  kept  in  box-stalls  of  dimensions  of  four  by  five  feet.  The 
sides  are  composed  of  one-inch  boards  placed  two  inches  apart  up  to 
a  height  of  three  feet ;  above  that  they  are  three  inches  apart.  The 
sides  are  about  four  feet  six  inches  high.  A  goat  house  can  be  made 
of  box-stalls  surrounding  an  indoor  corral;  this  is  very  convenient 
where  a  considerable  number  of  goats  are  kept,  especially  when  the 
weather  is  disagreeable.  Some  goat  keepers  have  only  a  couple  of 
box-stalls,  in  which  case  a  square,  box-like  shed  can  be  built.  In  such 
an  arrangement  a  wooden  bench  on  which  the  goats  may  sleep  at  night 
is  put  about  two  feet  above  the  ground.  The  goat  does  not  care  to  rest 
upon  soft  litter.  If  straw  is  provided  it  will  often  be  scratched  away 
until  a  hard  place  is  reached.  Litter  is  often  necessary  to  absorb  the 
urine,  and  nothing  better  than  sawdust  for  this  purpose  can  be  found 
under  California  conditions. 


MILKING 

Milking  should  be  done  in  a  place  apart  from  the  barn  or  shed 
where  the  does  are  kept,  on  account  of  odors.  Either  a  room  boarded 
off  from  the  remainder  of  the  barn  or  a  milking  stand  erected  in  the 
open  serves  very  well  in  this  state. 

Goats  are  usually  milked  on  a  milking  stand  large  enough  for  the 
doe  to  stand  upon,  and  placed  about  2%  feet  from  the  floor  or  ground. 
At  one  end  of  this  stand  is  a  stanchion  which  fastens  the  doe  while 
she  is  being  milked.  Before  milking,  the  doe  should  be  brushed  with 
a  stiff  brush  and  her  udder  wiped  with  a  damp  cloth. 

Milking  twice  a  day  is  usually  sufficient,  but  with  heavy-producing 
does  giving  over  four  quarts  a  day,  milking  three  times  is  not  only 
humane  but  considerably  increases  the  milk  flow. 

After  freshening,  goats  not  infrequently  have  lumps  in  their 
udders.  These  are  painful  and  make  the  doe  uneasy  at  milking  time. 
Massaging  and  gentle  pressure  of  the  lump  between  the  thumb  and 
fingers  will  help  reduce  the  swelling  and  relieve  the  soreness.  Rubbing 
the  udder  with  a  salve  of  lard  and  turpentine  or  carbolated  vaseline 
is  also  helpful. 


22  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 

Care  of  milk. — As  soon  as  the  milk  is  drawn,  it  should  be  removed 
from  the  goat  house,  strained,  and  put  in  a  cool  place.  If  promptly 
cooled  to  below  60°  F.,  the  milk  will  keep  for  several  days. 

In  order  to  secure  definite  information  as  to  the  milk  production 
of  does,  it  is  advisable  to  make  a  practice  of  weighing  the  milk 
regularly  one  day  each  month.  By  multiplying  the  yield  by  the 
number  of  days  in  the  month  and  adding  the  products  for  each  month 
in  the  lactation  period,  a  very  satisfactory  measure  of  the  milk  yield 
during  the  period  may  be  obtained. 

PRICE  OF  GOATS 

Prices  of  goats  vary  from  $5.00  for  does  of  unknown  breeding 
and  no  particular  milking  capacity  up  to  $500.00  or  more  for  pure- 
bred animals.  Within  the  past  few  years  the  prices  of  milk  goats 
have  been  comparatively  low.  From  present  indications,  the  breeding 
business  does  not  admit  of  further  expansion  at  the  present  time. 
Persons  interested  in  milk  goats  are  urged  to  make  certain  of  a  market 
for  their  products  in  order  to  insure  an  income,  before  thinking  of 
engaging  in  the  millk  goat  business  on  any  considerable  scale. 

REGISTRATION 

'  There  are  two  associations  taking  care  of  the  registration  of  milk 
goats  in  this  country. 

The  American  Milch  Goat  Kecord  Association  registers  all  breeds 
of  milk  goats,  whether  pure-bred  or  grades.  Address  the  Secretary, 
Vincennes,  Indiana. 

The  International  Nubian  Breeders'  Association  confines  its  efforts 
to  the  registration  of  Nubians  or  Anglo-Nubians.  Address  the  Secre- 
tary, La  Jolla,  California. 

ECONOMY   IN    KEEPING    MILK   GOATS 

Experiments  conducted  by  the  author  at  the  University  Farm, 
Davis,  showed  that  goats  produced  slightly  more  economically  than 
cows.  The  goats  used,  however,  were  animals  with  excellent  milk- 
producing  capacity  and  doubtless  far  above  the  average.  The  author 
believes  that  with  a  large  herd,  the  cost  of  producing  milk  and  butter- 
fat  would  be  about  the  same  as  with  milk  cows. 

For  those  interested  in  a  further  study  of  the  milk  goat  industry, 
a  bibliography  is  appended.  If  these  publications  cannot  be  obtained 
for  individual  use,  copies  may  perhaps  be  consulted  at  public  libraries. 


1926]  CARE    OF    THE    MILK    GOAT  23 


LIST  OF  PUBLICATIONS  FOR  FURTHER  READING 

BoswORTH,  A.  W.,  and  L.  L.  Van  Slyke. 

1915.     The  casein  and  salts  in  goat's  milk.      New  York  Agr.  Exp.  Sta. 
Tech.  Bui.  46:1-15. 

BuLLi,  W.  Sheldon". 

1915.     Money  in  goats.  1-129.     Published  by  the  author,  Buffalo,  N.Y. 

Davies,  C. 

1920.    Goat-keeping   for  milk  production.     1-219.     Chas.   Scribner's   Sons, 
New  York. 

DOANE,  C.  F.,  and  H.  W.  Lawson. 

1911.    Varieties  of  cheese;   descriptions  and  analyses.     U.  S.  Dept.   Agr. 
Bur.  Animal  Ind.  Bui.  146:1-78. 

HakLi,  S.  a.,  and  C.  A.  PniLiiiPS. 

1925.    Manufacture  of  Eoquefort  type  cheese  from  goat's  milk.     California 
Agr.  Sta.  Exp.  Sta.  Bui.  397:1-20. 
Jackley,  J.  G. 

1922.  A  milk  goat  for  every  backyard.     California  State  Dept.  Agr.  Spec. 

Pub.  27:1-43. 

Jordan,  W.  H.,  and  G.  A.  Smith. 

Goat's  milk  for  infant  feeding.     New  York  Agr.  Exp.  Sta.  Bui.  429:1-20. 

KiRKEGAARD,    ThO'MAS. 

1923.  Anvisning  til  Fremstilling  af  Dansk  Eoquefortost.     1-80.     Det.  kgl. 

danske  Landhusholdningsselskab,  Copenhagen,  Denmark. 
LiND,  C. 

1925.    ''Myseost"     (Norwegian     whey     cheese).      Hansen's     Dairy     Bui. 
9:73-88,  London,  England. 

LOUNSBURY,  F.  C. 

1915.    Profit  and  pleasure  in  goat  keeping.    1-43.    Published  by  the  author, 
Plainfield,  N.J. 

Mathbson,  K.  J. 

1918.    The  manufacture  of  Neufchatel  and  cream  cheese  in  the  factory. 
U.  S.  Dept.  Agr.  Bui.     669:1-28. 

Mohler,  John  E.,  and  A.  Eichhorn. 

1915.  Malta  fever,  with  special  reference  to  its  diagnosis  and  control  in 

goats.     TJ.  S.  Dept.  Agr.  Bur.  Animal  Ind.  Cir.  215:1-26. 

1916.  Takosis,   a   contagious   disease   of   goats.     U.   S.   Dept.   Agr.   Bur. 

Animal  Ind.  Bui.  45:119-136. 
Pegler,  H.  S.  H. 

1909.    The  book  of  the  goat.     1-336.     L.  Upton  Gill,  170  Strand,  London. 

Pierce  W.  Dwight. 

1922.    Some  milk  goat  problems  observed  in  California.     California  State 
Dept.  Agr.  Spec.  Pub.  22:1-13. 


24  CALIFORNIA   AGRICULTURAL   EXTENSION    SERVICE  [CiRC.  6 

PiLMER,  George. 

1918.    Goat  raising  in  British  Columbia.     British  Columbia  Dept.  Agr.  Bui. 
64:1-35.      (Department  of  Agriculture,  Victoria,  B.C.) 

ElCHARDS,  "IrMAGARDE. 

1921.    Modern  milk  goats.     1-271.     J.  B.  Lippincott  Co.,  Philadelphia. 

Eobertson-- Scott,  J.  W. 

1908.    The  case  for  the  goat.     1-169.     E.  P.  Button  and  Co.,  New  York. 

Shaw,  Edward  L. 

1918.    Milk  goats.     U.  S.  Dept.  Agr.  Farmers'  Bui.  920:1-35. 

Thompson,  G.  P. 

1905.    Information  concerning  milch  goats.     U.  S.  Dept.  Agr.  Bui.  68:1-85. 

VooRHiES,  Edwin  C. 

1916.  The    milk    goat    in    California.      California    Agr.    Exp.    Sta.    Bui. 

285:85-116.     (Out  of  print.) 

WiCKERSHAM,   GeORGE  HoWARD. 

1917.  The  milch  goat  dairy.     Published  by  the  author.     Wichita,  Kansas. 


12w-12,'26 


